Roasted Beef Broth
Make your own homemade slow Roasted Beef Broth for the most delicious stock that makes perfect stews, soups, and roasts. I like to call it liquid gold!
Servings 20 cups
- 6 pounds Beef bones grass feed recommended, mixture of ribs and meaty bones with a lot of collagen, about 6-7 pounds total
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 large onions chopped
- 2 celery stalks leaves included, chopped
- 3 large carrots peeled and chopped
- 1 tablespoon tomato paste
- 1 head of garlic outer papery skin removed, bottom chopped off to expose the cloves but leaving the head in tact (as if you were roasting it)
- freshly ground pepper
- 1 tablespoon fresh thyme
- 2 bay leaves
Roasting the bones and vegetables:
Preheat the oven to 425 degrees F. Place the bones in a large roasting pan (like what you'd roast a turkey in). Rub both sides of the meaty bones with oil and sprinkle with salt. Roast in hot oven for 30 minutes. Your kitchen will smell awesome.
After 30 minutes, flip the bones, add the onions, celery, carrots, and tomato paste and continue to roast for another 20 minutes. Remove from oven.
Use your largest stockpot. Ensure it is oven save if you'll be doing any of the cooking in the oven.
Stove top instructions:
Transfer all of the roasted meat and vegetables from the roasting pan to a very large stockpot. Using a total of 5 quarts of water, add 1-2 quarts at a time to the empty roasting pan, scrape sides, swirl it around, and then pour it into the stockpot to make the broth. Repeat until you have added a total of about 5 quarts of water to the pot, but make sure you get every bit of flavor possible out of that roasting pan.
Add the head of garlic, pepper, thyme and bay leaves to the pot. Bring to a boil (uncovered), and then reduce heat so that broth is percolating at a gentle simmer. Cook at this temperature for a minimum of 6 hours up to a full day. You can also transfer pot to a preheated 200 degree F oven (this is what I do to let it cook overnight).
Transfer all of the roasted meat and vegetables from the roasting pan to a very large oven safe stockpot. Using a total of 5 quarts of water, add 1-2 quarts at a time to the empty roasting pan, scrape sides, swirl it around, and then pour it into the stockpot to make the broth. Repeat until you have added a total of about 5 quarts of water to the pot, but make sure you get every bit of flavor possible out of that roasting pan.
Add the head of garlic, pepper, thyme and bay leaves to the pot. Transfer pot to a preheated 200 degree F oven and cook, uncovered, for 6 hours up to over night.
Instant Pot instructions:
Due to the size of the Instant Pot, plan on cooking in two separate batches.
Add half of the roasted meat and vegetables to the Instant Pot (refrigerate remaining until ready to use). Add half of the garlic, pepper, thyme and bay leaves. Fill to the top level with water. Seal lid and cook on high pressure 1-2 hours (1 hour works, longer is better if you have the time).
Repeat with remaining ingredients to make second half.
Straining and storing:
Strain stock and discard solids. Drink, use in a recipe, or refrigerate until the broth is chilled If using within the next few days, keep refrigerated. Otherwise, freeze if using at a later time.
Makes about 5 quarts. Serving size based on 1 cup.
Pro Tips when making beef broth:
- Beef bones: The important thing about the bones is that you get some with a bit of meat and you also want to make sure they are packed with marrow (that white stuff inside the round bone). This combination is what will make your beef broth OUTSTANDING.
- Where to buy beef bones: If you know a farmer who sells grass fed beef, you can almost always get beef bones from them. Not everyone knows how to use them so they don't bring the bones home with their meat order. You can also usually get them from the meat counter at your local super market.
- Roasting Tips: Be sure that your roasting pan is not overly crowded. The meat and the vegetables need contact with the hot oven air in order to brown. Roast in batches, if necessary.
- Freezing: I highly recommend making a huge batch of beef broth and storing it for future use. To freeze, you must refrigerate the broth first. Then, transfer to a quart sized storage container and freeze until ready to use.
- Drink it! When you're sick, there is nothing better. I drink my homemade beef broth out of a tall glass with a straw. That way all the fat will rise to the top and you won't suck any up from the bottom. Smart, eh?
Calories: 22kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 132mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 1575IU | Vitamin C: 2.2mg | Calcium: 9mg | Iron: 0.1mg